1 lb (450 g) spring greens, washed and trimmed
1 lb (450 g) pork sausagemeat
2 oz (50 g) fresh breadcrumbs
salt and freshly ground pepper
25 g (1 oz) lard
3 Tbsp (40 g) butter
3/8 cup (40 g) plain flour, sieved
568 ml (1 pint) milk
1 level tbsp (15 ml) French mustard
4 oz (100 g) mature Cheddar cheese, grated
1 lb (450 g) pork sausagemeat
2 oz (50 g) fresh breadcrumbs
salt and freshly ground pepper
25 g (1 oz) lard
3 Tbsp (40 g) butter
3/8 cup (40 g) plain flour, sieved
568 ml (1 pint) milk
1 level tbsp (15 ml) French mustard
4 oz (100 g) mature Cheddar cheese, grated
method
1. Cook the spring greens with 45 ml (3 tbsp) salted water in a tightly covered pan.
2. Drain well and finely chop. Return to a clean pan and cook, stirring over a moderate heat for 3-5 minutes to evaporate excess moisture.
3. Mix together the sausagemeat, chopped greens, breadcrumbs and seasoning. Shape into 1 2 small balls.
4. In a frying pan, melt the lard and brown the balls well on all sides. Drain and place in a shallow ovenproof dish.
5. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens. Remove from the heat and stir in the mustard and cheese. Spoon the sauce evenly over the sausage balls.
6. Bake in the oven at 200°C (400°F) mark 6 for about 35 minutes, until golden.
7. Skim well before serving.
2. Drain well and finely chop. Return to a clean pan and cook, stirring over a moderate heat for 3-5 minutes to evaporate excess moisture.
3. Mix together the sausagemeat, chopped greens, breadcrumbs and seasoning. Shape into 1 2 small balls.
4. In a frying pan, melt the lard and brown the balls well on all sides. Drain and place in a shallow ovenproof dish.
5. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens. Remove from the heat and stir in the mustard and cheese. Spoon the sauce evenly over the sausage balls.
6. Bake in the oven at 200°C (400°F) mark 6 for about 35 minutes, until golden.
7. Skim well before serving.
serving amount
serves 4
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